Ever since I can remember, one of my parents’ favorite desserts, has always been key lime pie. To me, it’s just okay. I would never order it, but if it was the only dessert sitting in front of me, sure…I’ll take a bite. It’s not that I dislike it, but there are other desserts that are much more pleasing to my taste buds.
Despite my lackluster excitement towards key lime pie, this dessert was meant for my parents.
However, it doesn’t involve pie. Or key limes. If you use regular limes can you still call it key lime? I say yes! It just has a better ring to it than “lime donuts.”
Farm fresh eggs for the occasion. Who am I kidding…farm fresh eggs, always!
I kept the same basic recipe that I came up with for the Peanut Butter Fluff Donuts, but there were obviously a few changes. First, no chocolate or peanut butter. Sad I know, but trust me, you will love this.
I used coconut oil instead of peanut butter, and added lime juice + zest to the mix.
An extremely simple icing was spread on and infused with more lime + coconut.
Powdered sugar + milk. Can’t get much easier!
Somehow, the texture of this batch was slightly cakier than the peanut butter version. I’m not sure the exact reason, but that doesn’t really matter. Not gummy in the slightest. Awesome chew! Gluten free goodness, and you would never even know.
The plain donut was tasty by itself, but the glaze made it come alive.
A light + summery dessert.
I may not like key lime pie.
But apparently I love key lime donuts. My grubby paws keep finding their way to the donut container!
I took one bite and declared these better than the Peanut Butter Fluff Donuts. Quite the statement, I know. But the underdog definitely stole the show!
Key Lime Donuts [makes 6-8 donuts]
- 1/2c oat flour [ground from rolled oats/steel cut/oat groats]
- 1/2c sweet rice flour
- 3T coconut flour
- 3T unrefined coconut oil, melted
- 1/3c sucanat
- 2 large eggs
- 3T unsweetened applesauce
- 6T unsweetened almond milk
- 3T lime juice
- 1-1.5T lime zest
- 2t vanilla
- 1/2t salt
- 1t baking powder
- Preheat your oven to 350* + grease your donut pan.
- In a medium sized bowl mix together the oat flour, sweet rice flour, coconut flour, sucanat, salt + baking powder.
- In a small bowl, whisk together eggs, milk, vanilla + applesauce.
- Whisk in the melted coconut oil.
- Stir wet into dry, until combined. Do not over stir. It will look slightly lumpy.
- Fold in the lime juice + zest.
- With a spoon, spatula, or piping bag, transfer the batter to your pan leaving a little room at the top.
- Bake for 15-18min.
- Test with a toothpick for doneness. You want a slightly moist toothpick. Not gooey but not bone dry.
- Let them cool in the pan for 5min then turn out onto a cooling rack.
- Frost when cooled.
*For high altitude – oven 375*, 7T almond milk, 3/4t baking powder
*If you can’t find, or don’t want to buy coconut flour, I would add 1T extra oat flour add 2T extra of the sweet rice flour.
Key Lime Coconut Icing
- 1/2c powdered sugar
- 1-2t milk of choice
- lime zest
- shredded coconut
- sea salt [opt]
- Whisk ingredients together until smooth. You barely need any milk at all. Start with 1t and work your way up until it’s a nice spreadable + drippy consistency.
- Spread onto cooled donuts with a butter knife or spatula.
- After you spread it on, it will harden within a few minutes. Add zest + coconut before the icing hardens.
And don’t forget, no donut pan is needed. You can still enjoy this delectable dessert, via your muffin pan! They’ll just need to cook for about 4-7min longer.
Also, if you’re feeling daring, sprinkle a little sea salt on top. Oh my.
Ashley tested, Parent approved!
Off to sleep + hope that the construction behind us doesn’t start up at 6:30AM again. Good grief!